The mixed varieties of olives demand intensive cultivation for the development of the size and the proportion of the flesh-pit of the olive fruit.
There are varieties that give table olives, only when the load of the olive tree is small and the size of the olive fruit gets to be the right trading size. Literally these varieties are used as table olives and are eaten by the families that cultivate them.
The varieties that give a medium to big size fruit, even if the load is huge and the fruit can be used for table olive, it is used for the production of olive oil, because of its high content of oil and because of the harvesting of the fruit with mechanical means. The big sizes of olives are easier to harvest, either by hand (a way used from the beginning of the olive), or by machine.
The table olive demands special climate and soil, also special ways of cultivation, for the development of their positive characteristics.
Amygdalolia (Olea europaea var. amygdaloliformis). It is cultivated in Attica for table olive and Amphissa for olive oil. It is also called Spanish or Stravomyta. The tree is a medium size with big and long leaves. The fruit is very big with an almond shape and about 25% content in olive oil not of good quality.
Matolia. It is a variety that is cultivated in Elia and is also called Hodrolia. It is a medium size tree, tolerant to cancer, but very sensitive to Dacos and Pyrinotritis. The Matolia is used for the production of olive oil and for table olive.
Throubolia (Olea europaea var. media oblonge). It is mostly cultivated in the islands of Hios, Crete, Cyclades, Samos, Rhodes and Thasos. In the mainland is cultivated in Evia and Attica. It is called Throuba, Hodrolia, Askouda and it is a very common variety in Greece. It is a big olive tree with high demand in moisture. It is immune to Dacos and it needs care to give a big production. The olive fruit is medium size, weighs 3 grams and its content in oil is about 30%. The Throubolia is also used as a table olive.
The olive Throuba is a result of the attack of a fungus called Phoma oleae which with the separation of the oleuropein, gives a lighter color and a sweet taste to the fruit. The olives that are attacted by this fungus are not suitable for olive oil production.
Kothreiki (Olea europeae var. minor rotunda). It is cultivated in Arahova and Itea of Laconia, Lamia, Amphissa and the island of Poros. It is called Korinthiaki and Glykomanakolia. It is tolerant to cold, droughts and heavy winds. The fruit is dark, weighs about 4 grams and its content in oil is about 25% and very good quality. It also gives a black fruit that makes a delicious table olive with a pleasant aroma.